Thai Pumpkin Curry

Name: Thai Pumpkin Curry
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 2
Cuisine: Thai
Ingredients: 450 g Pumpkin, peeled and seeded; 250 ml Coconut milk; 150 ml Water; 1 tbsp Vegetarian yellow curry paste; 100 g Cooked chickpeas, drained; 10 g Thai basil leaves; 1 tsp Soy sauce

Pumpkin cubes become tender in yellow curry and coconut milk, with cooked chickpeas adding texture.

AI-generated serving illustration; actual results may vary.

ThaiFood

15 minPrep

25 minCook

40 minTotal

EasyDifficulty

Servings

Ingredients

Method

Cut pumpkin into 2 cm cubes so it cooks evenly.
Heat 2 tablespoons coconut milk and the curry paste over medium-low heat for 1 minute.
Add remaining coconut milk, water and pumpkin; simmer partly covered for 15–18 minutes.
When pumpkin is almost tender, add chickpeas and soy sauce for 4 minutes; fold in basil to finish.

Tap an ingredient or step to tick it off as you cook.

Tips

Stir gently near the end because pumpkin breaks apart when soft.
Use already cooked chickpeas; dry chickpeas cannot cook in this time.

Original recipe by the FileYay team. Amounts are a starting point, so taste and adjust as you go.

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